Sunday, 30 January 2011

Coconut and raspberry cupcakes decorated with coconut macaroons

If you spend as many hours a day pondering cake as I do most thoughts are of the “I could really eat a slice of sponge right now” variety. Some however, are slightly more creative, take root and won’t allow themselves to be forgotten. This recipe is such an example.

I came across a recipe for old-fashioned coconut macaroons – the sort of macaroons that ruled the bakery/patisserie counter before the more glamorous upstart macarons came on the scene. Much as the photo made me drool, I knew I didn’t want to make just macaroons…but, as a cupcake decoration….that was a different story!

Coconut and raspberry is one of my favourite flavour combinations and I wanted the flavours represented in both the sponge and Swiss meringue buttercream. Being a coconutophile (I have invented a word) I boosted the flavour in my cupcakes by adding coconut extract, but it’s optional.

The delicate pink of the buttercream contrasts beautifully with the macaroon decorations. While the flavours can be enjoyed by everyone, I think the finished look is rather girly!

Here are the sponges before they were decorated:

I piped a flat layer of buttercream onto the cake and pushed the raspberry into it; this was to ensure that the buttercream filled the cavity of the raspberry.I could’ve stopped here as they looked stunning...:

...but I didn’t, as that’s not my nature!I piped more buttercream to enclose the raspberry:

The raspberry added good support for the macaroon topping!

Incidentally, the macaroon recipe below will also work as a particularly fine coconut bakewell if you make a pastry case, line it with jam and then put this on top. The quantity set out in the ingredients makes more macaroons that you need for the cupcakes but I didn’t find that a problem!Why not dip the spares in some melted chocolate for a bite size treat?

Ingredients

For the coconut macaroons (this will make more than you need to decorate the cupcakes – if you only want enough for decorations with no spare consider halving the quantities):100g caster sugar2 egg whites200g desiccated coconut

Start by making the coconut macaroons: preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.

Line two baking sheets with baking paper.

Whisk together the sugar and egg whites until fluffy; you don’t need peaks but just something that is starting to hold its shape and look a bit whippy.

Stir in the coconut until the mixture is well combined.

Spoon teaspoon sized amounts onto the baking sheet, leaving a small gap between them. You can use the teaspoon and a knife to shape them into little balls.

Bake for approximately 10 minutes or until the macaroons are just starting to brown, then remove from the oven and leave to cool on a wire rack (remove the macaroons from the tray when cool - if you try beforehand they might break).

To make the cupcakes, increase the oven to 190°C/fan oven 170°C/375°F/Gas mark 5.

When the mixture is smooth and well combined, spoon into the paper cases.

If you’re using raspberry jam instead of fresh raspberries, spoon a scant teaspoon into each cupcake and smooth a little batter over the surface so the jam won’t burn.

Bake for 12-15 minutes or until a skewer inserted into the cupcakes comes out clean. Mine took 13 minutes.

Leave to cool on a wire rack and remove from the tin when cool enough to handle. (You can make up to this point a day before serving – simply store the macaroons and cupcake sponges in an airtight container. Make the Swiss meringue buttercream on the day you wish to serve the cupcakes)

Now make the Swiss meringue buttercream: Place the egg whites and sugar in a bowl over a pan of simmering water. Stir pretty much constantly to prevent the egg from cooking.

After 5-10 minutes, when the sugar has dissolved (when you cannot see any crystals on the back of the spoon), remove the bowl from the pan of simmering water and whisk until the meringue has puffed up and is cool.

Add the butter and coconut extract to the meringue and whisk until the butter is completely incorporated into the meringue. At first it will look a disaster – it will collapse and look curdled but don’t worry – just keep going! Stop when the mixture is smooth, light and fluffy.

Beat in the jam.

Pipe the Swiss meringue buttercream over the cupcakes in glamorous swirls.

If using, push the raspberries into the buttercream and cover with more piped buttercream.

Set the macaroons gently into the buttercream so that they will hold their position.

Wow, now that is a cupcake. You really went all out on that one and it looks absolutely delicious as a result. I have a linky party going on at my blog right now called "Sweets for a Saturday" and I'd like to invite you to stop by and link this up.

These are amazing! I think they'd be the queen of cupcakes. I mean, they're loaded with icing and they've got a raspberry surprise inside! Plus, the coconut macaroon on top pushes it that bit further. Yum! I've been meaning to make coconut macroons for ages..

I like the helpful info you provide in your articles.I'll bookmark your weblog and check again here frequently. I'm quite sure I'll learn many new stuff right here! Good luck for the next!My web page > Scott Tucker

Read this great novel!

Look at this great website

Follow my ambitious attempt to find a recipe for a cake, biscuit, pie or tart for every single one of the 39 traditional English counties!

The Caked Crusader and Boy Wonder

Cartoon by Cakeyboi

About Me

So, the answer to the question you’re all asking: who am I? Well, a superhero never reveals their identity. I think it’s stated somewhere in the contract when you sign up for superhero-dom. Let’s just call me THE CAKED CRUSADER. By day (and night if I’m being honest) a mild-mannered City professional, but at weekends I become THE CAKED CRUSADER. Tirelessly fighting anti-cake propaganda and cake-related injustices – for SOMEONE, SOMEWHERE, ALWAYS NEEDS CAKE (we’ll just skip over the fact that it’s usually me).

Batman’s got the batmobile, batcave etc. Superman does just great what with being able to fly and being really strong. Spiderman’s got that web thing going on. But I have better than them. For I have a credit card and could get one of these:

The purpose of my blog is simple – to spread the word that CAKE IS GOOD.Yes, it is calorific; that is why it tastes so nice.Yes, too much of it is bad for you; that’s what ‘too much’ means.Yes, we’re all told to eat healthily and we know that we should. But ask yourself this – and look very deeply into your soul before answering – when has a cup of tea and a carrot ever cheered you up? However, put that carrot into a cake and happiness will ensue. Quod erat demonstrandum – CAKE IS GOOD.

This site will catalogue cakes I have unleashed unto the world and my thoughts thereon.

By the way, I will never recommend how many portions you should get out of a cake because we’re all different. Plus, it will be very embarrassing when I say it serves 4 and you get 20 portions out of it.

WARNING: Too much time spent on this blog may cause hunger.

Privacy notice

The Caked Crusader blog does not share personal information with third-parties, nor does it store or use information collected about your visit to the site other than to analyse content performance. I am not responsible for the republishing of the blog’s content on other websites or media without my permission. This privacy policy is subject to change without notice.

Cake Achievement in Film and Television Arts (CAFTA)

Have you seen a cake in a film or tv show that deserves recognition? Has a cupcake upstaged a beefcake?

If so, please let me know and that cake could win a coveted CAFTA award. Email me your suggestions, with a photo of the cake if possible.

About Me

I am a 40-something Chartered Accountant working in the square mile.
My main hobbies at the moment are baking, and setting the world record for the number of cake tins owned by one person.
I spend far too much time watching Spongebob Squarepants and would love to try a Krabby Patty...I know, I know - it's not real.